Korean Bitter Herb Kimchi
Quick answer
- Total time
- At least 1 day 5 hr 35 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Sseumbagwi, a sharply bitter spring herb, soaks in cold water for 20 minutes before it ever meets the seasoning.
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Some bitterness is meant to remain: after a first ferment at room temperature and a stretch of refrigeration, savory and sour notes build over it, and the balance is best around day three. Sand lance fish sauce is milder than the anchovy sauce used for cabbage kimchi, so it leaves the herb's character intact, while sweet rice paste helps the dressing cling to thin stems.
Ingredients
Instructions
- 1
Trim the dark root ends and any tough leaves from 350 g sseumbagwi.
Soak it in cold water for 20 minutes to reduce bitterness, changing the water once more if the raw herb tastes too sharp.
- 2
Shake off excess water, then sprinkle 20 g coarse salt evenly over the herb and let it sit for 15 minutes.
When the stems bend slightly, rinse lightly in cold water and drain well.
- 3
In a bowl, first mix 30 g gochugaru, 28 ml sand lance fish sauce, 16 g minced garlic, and 4 g minced ginger.
Add 40 g sweet rice paste and 18 ml plum syrup, stirring until the paste turns thick and glossy.
- 4
Cut 35 g scallions into 4 cm pieces and add them to the seasoning.
Add the drained herb, then coat from root end toward leaf tip with gentle motions so the thin leaves do not tear.
- 5
Check that the seasoning clings thinly between the stems and leaves.
If any pale spots remain, add extra paste by placing it on rather than rubbing hard, then press the kimchi into a container.
- 6
Leave the packed kimchi at room temperature for 5 hours for its first fermentation.
Move it to the refrigerator, begin tasting after 1 day, and serve it cold around day 3 when bitterness and acidity balance.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
-
Produce preparation
Wash produce under running water before cutting or peeling it. Do not use soap or household detergent.
Source: U.S. Food and Drug Administration. Selecting and Serving Produce Safely
Sources checked 2026-08-03
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